Barbequed Garlic Chicken

      3 lb Roasting Chicken                    1 c  Fresh Coriander, chopped
      3 ts Garlic, chopped                     2 tb Lime Juice
      2 ts Salt                                     Tomatoes
      2 tb Black Peppercorns                        Scallions

  Cut chicken in half lengthwise, and remove bones, if desired. Crush the
  garlic with salt into a smooth puree. Coarsely crush the peppercorns with a
  mortar and pedestal or blender. Combine in a flat dish with the coriander,
  and lime juice. Rub the mixture well into the chicken on all sides, cover
  and refrigerate overnight or at least one hour. BBQ chicken over glowing
  coals, turning about every 5 minutes, until chicken is no longer pink and
  the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with
  a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.